Ras El Hanout Haloumi with Pomegranate and Bulgur Salad

Steps

1. Heat a drizzle of olive oil in a medium pot on medium heat. Cook leek, carrot and salt for about 5 minutes, until soft. Add bulgur and continue to cook for 1 minute, stirring occasionally. Add stock and bring to a boil.
2. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 5 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. To prepare pomegranate, fill a medium bowl with cold water. Cut pomegranate into quarters; turn upside down in bowl of water; rip flesh apart to release seeds; use fingers to release any stuck seeds. Seeds will sink and white pith will float to the top. Discard pith, drain seeds and set aside.
4. Pat haloumi dry with paper towels. Slice 0.5cm thick, place on a plate and season with ras el hanout. Heat a drizzle of oil in a large fry-pan on medium heat. Cook haloumi for 2–3 minutes each side, until golden brown and starting to melt.
5. Once bulgur has finished steaming, fluff up grains with a fork. Add pomegranate seeds, cucumber and mint. Season with salt and pepper and gently fold to combine.
6. Lay a bed of rocket on each plate. Top with pomegranate and bulgur salad, ras el hanout haloumi and a dollop of Moroccan eggplant dip.